The Bottineau pioneer. (Bottineau, N.D.) 1885-1895, 1887-05-19
HOUSEHOLD HINTS.
FLOUR n

Observation-Disclosures -
One dnart of sweet~milk, wet and stir
smoothly into a little of this cold milk
six tablespoonful Of flour. When the
remainder of the milk boils, stir in this
wet flour, boil ten minutes more and
set away to cool. When cold, add the
well-beaten yolks of six eggs, then the
whites, which have been beaten to a
foam that will pile up; now beat this in
TO the cold pudding until it all looks
even and light Bake another half
hour and serve hot. .
CREAM PUFFs.
One cup of hot water, one-half cup
OF butter, boil together, stirring in a
! cupful of dry flour while boiling. When
cold d three eggs not beaten. Drop
4 by tablespoonful on a buttered tin and
bake in a quick oven twenty-five min
utes, being careful not to open the oven
door more than is necessary. This
makes fifteen puffs. Take care that
they do not touch each other. For fill
ing, take a pint Of cream, a cup of pow
dered sugar and whites of two eggs
with %favoring of any sort preferred.
When the puffs are cold, cut a round
piece out of the bottom of each. scrape
out the inside; fill the cavity with whip
ped cream, fit back the piece taken
from the bottem, set on a dish and ice.
I DRY BREAD FR1TTERs.
Two cups of dry, fine bread crumbs,
two tablespoonful prepared flour, half
pint or rather less of milk, four we'll
beaten eggs, half a cup of sugar, a ia
blespoonful of butter and a few cur
rants. Boil the milk and pour over the
bread. dredge the currants with flour
and min all into a stiff batter. Drop
into no: lard as doughnuts and send to
I table in powdered sugar.
BEEF FRITTERS.
Chop pieces of steak or cold roast
beef very fine; make q batter of milk,
hour and an egg, and min the meat
with it. Put a lump of butter in a
saucepan, let it melt, then drop the
batter into it from a large spoon. Fry
until brown; season with pepper and
salt and a little parsley.
BOILED CUsTARD.
Put two tablespoonful of water in
the kettle first, to keep the custard
from sticking. Then add one quart of
milk, two tablespoonful of sugar. two
eggs (the eggs and sugar beaten to-
gether) and two slices of bread. If
hard, dry bread is used, it should be
soaked in water awhile before making
the custard. After putting it on the
stove. watch it. closely. for as soon as
it boils it is done.
One and a quarter pounds of flour,
q one pound of sugar, three-quarters of a
pound of butter, five eggs, a gill of
milk, a teaspoonful of baking powder;
bake one-half of this in small tins in a
quick oven; in the remainder put a
quarter of a pound of c%urrants and bake
the mt Frost or not at pleasure by
leaving out the whites of one or two
eggs.
RICE wAFFLEs.
Boil half a pint of rice and let it get
cold, mix with it one-fourth pound of
butter and a little salt; stir in one and
one-half pints of flour, beat five eggs
separately. add yolks together with one
quart of milk, lastly the we'll beaten
whites. Beat well and bake at once in
waffle irons.
SPONGE CAKE.
Beat the yolks of three eggs we'll,
and the whites until they pile up in a
snowy mass; put these with one heap
ing cup of fine sugar; beat five minutes
at least. Thoroughly mix one heaping
~teaspoonful of baking powder in one
cup of sifted flour and beat ten minutes,
add one-half cup of cold water, beat in
evenly, add n cup more flour, beat
again. and bake in a deep pan in a
quick oven.
TEA BISCUIT.
Beat very light one egg, and pour it
over a pint of flour, add a glass OF milk.
and chop in one tablespoonful of lard
and butter, mixed. Work thoroughly
together; break up pieces the size of
marbles, which must be rolled as thin
as your nail, Sprinkle with dry -four
as you roll them out to make them
crisp; stick with a fork and bake quick
h ".